Such a lovely reader comment on my Vegan Red Velvet Cupcakes! I love it when you all message me your comments.⠀⠀
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Have you tried them?⠀⠀
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⭐⭐⭐⭐⭐ "Easily the best and easiest vegan red velvet cupcake recipe I’ve found. Your recipes are always so easy to follow, and allow me to bake delicious treats with my two little ones helping out. Love that the ingredients are so easy to find, if you don’t already have them in your kitchen. Thanks for another wonderfully delicious vegan dessert recipe!" - Sophia⠀⠀
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Get the recipe via the link in my profile.⠀⠀
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Kate x⠀⠀
⠀⠀#redvelvet#redvelvetcupcakes#veganredvelvetcake#veganredvelvetcupcakes#cupcakes#cake#homemade ⠀⠀ ⠀⠀ https://veggiedesserts.co.uk/vegan-red-velvet-cupcakes/
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5971519 hours ago

Edible geode 💫✨

1,1422823 May, 2019

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Swipe for vegan chorizo salady goodness 👉
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What’s better than new vegan sausages? Reduced new vegan sausages 👊
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Got to try the new @sainsburys chorizo shroomdogs and they are absolutely ACE 🔥
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They’ve got the chorizo flavour bang on with these, and they work perfectly packed in a sandwich or perched atop a summer salad 🥗
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Who else has tried these, and what are your thoughts? 🤔

I try and keep out of photos here because I want the focus to be the delicious food I make 😅

BUT even when I was at uni doing patisserie class with Chef Sandy, my bread was always awful. Bread for some reason has always been a challenge for me and thus I have only ever truly made about 2 good loaves in my life before today.

Today's loaf is a wholemeal sunflower and flax seed beauty with some oats and salt flakes on top for decoration.
My house smells like bread too! 🥰🥰🥰🥰🥰🥰🥰🥰

114 minutes ago

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Is that cheese? Yes! Vegan cheese!🧀
I made some yummy chili bean burgers last night!

Not the best pic but yummy and simple vegan rhubarb cake:
500g rhubarb, peeled and chopped
300g flour (I used 50g tigernut, 250g spelt)
160g vegan butter
150g sugar (I used erythritol, which makes it less sweet)
12g baking powder
250ml plant milk
pinch of salt
vanilla, cinnamon and cardamom to taste (the cardamom really elevates the flavour!)
Cream butter and sugar, add all dry ingredients and milk and stir until just combined. Fold in rhubarb. Fill into a greased 24cm springform tin and bake at 170C for 50-55mins, until a wooden skewer comes out clean. I topped mine with some vanilla sugar before baking.
Juicy, moist and crumbly cake, perfect for spring😊#vegan#vegansofig#vegangermany#veganfood#veganfoodshare#whatveganseat#veganbaking#procrastibaking#rhubarbcake#rhabarberkuchen#rhubarb#rhabarber#plantbased

breakfast today was a french toast recipe from the new @bosh.tv cookbook 😍 safe to say it’s the best french toast I’ve ever had!! 🍓

29423 minutes ago

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🍌 A cheeky banana twist on the classic peanut butter cookie 🥜 ✨ @jakesboost asked me to create a recipe with their award winning Banana Boost nut butter, it just had to be the classic peanut butter cookie, but this has all sort of levels! A slight banana flavour, the crunch of the banana chips, that incredible peanut butter flavour and crumbly cookie texture 🍪 I’ve sat here with a coffee and ate two as I wrote this post ✌🏽 @jakesboost have four amazing flavours of nut butter, Banana Boost is my favourite, perfect toast and porridge topper and clearly incredible in cookies!! 🌿 These beauties are gluten free and vegan, how they have no flour and egg and taste this good I do not know, must be the nut butter!

The best French toast I’ve ever had the honour of stuffing my face with 😛 I thought my 5 am rise granted cinnamon vegan french toast w/ strawberries, @spreadthelove almond butter, and maple. To make 👉🏻 1/4 cup oat milk, 1/4 tsp cinnamon, 1/2 tsp vanilla, 1 tsp maple. Dip two pieces of somewhat dry sourdough in. Fry them off and top them with your favourites. Got a head start on my day and going to enjoy the sunny day 🌞

Going to a little birthday party of one of my new neighbour friends tonight and it’s a take something and share kind of thing. So I’m taking some pb & choc chunk cookies because they went down so well last time. ☺️🍪
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Once again, these are different because I’m just experimenting with my own recipes and it’s all trial and error. And I had to use self raising flour as I ran out of plain so they’re not quite how they usually are. Used @nomochocolate ‘creamy’ chocolate. 😊

🌏💚These are just some tasty banana muffin cookies. So pretty much it’s soft and moist like a muffin but in cookie form. Yeah it’s pretty damn goudddd!!!! I will share the recipe just not yet, for now here’s something definitely worth reading... Walking barefoot👣 upon the earth is like a silent prayer. Every blade of grass and every dew drop invites you into the present; invites you to be conscious and connected to your world. There is a secret language spoken between the bottoms of your feet and the ground below it – a direct communication between spirit and earth that the mind can barely fathom

The gist of the earthing theory is simply this: the earth🌏 is negatively charged⚡️, so when you ground, you’re connecting your body to a negatively charged supply of energy. And since the earth has a greater negative charge than your body, you end up absorbing electrons from it. These free electrons intercept the firestorm of free radicals (that create oxidative damage and inflammation) in our body and extinguish this fire. When you walk barefoot, you’re literally soaking up millions of electrons that decoagulate and detoxify your blood🌿🌸

🍋Vegan lemon macaron cake🍋Yes, I finally crack the code after countless fails🤪🤪 When I bake macaron, I am amazyed by the power of thoughts. Oneday, I had a thought ‘I want to bake vegan macaron even though I have absolutly no experience on baking’ then next day I started to study the recipes, methods, skills and now I share my passion in the form of macaron. How wonderful life is? I am experiencing everything is possible again and again😌 #veganmacaron

Vegan Cherry Bakewell Tarts ~ a melt in the mouth shortcrust pastry, real ground almond filling, raspberry jam and just the right amount of icing on top! A quick and easy to make recipe for exceedingly good tarts!

2211 hour ago

VEGAN AND GF BAKING. 3rd July. 3 places left.
YOUR PLACE IS RESERVED ONLY IF IT HAS BEEN PAID FOR, THANKS.

This course will discuss all the alternative ingredients, how to use them how to combine them, how to achieve fabulous results!